Coquito, often described as Puerto Rican eggnog, is a creamy, tropical drink with a delightful blend of coconut, rum, and spices. This luscious beverage, traditionally enjoyed during the festive season, holds a cherished place in the hearts of those who've tasted its allure.
Whether you're familiar with its flavors or are a newcomer eager to dip into a Caribbean classic, this simple coquito recipe will transport you straight to a beachside holiday with every sip.
Why This Recipe Works
Simplicity and Authenticity: While there are various versions of coquito out there, this recipe sticks to the basics, harnessing the genuine flavors that have made the drink a staple in Puerto Rican holiday celebrations. By keeping it straightforward, we allow the natural tastes of coconut milk, condensed milk, and spices to shine through, complemented perfectly by the warm notes of rum.
Versatility and Crowd-Pleaser: One of the joys of this coquito recipe is its adaptability. If you're serving it to a crowd with varied tastes, you can adjust the level of sweetness or rum as per preference, making it an ideal concoction for gatherings. Its smooth texture and balanced flavor profile ensure that it's not just a drink, but an experience, evoking fond memories for some and creating new ones for others. So whether you're reminiscing or making your first coquito memory, this recipe is your ticket to an unforgettable tropical journey.
Ingredients
Coconut milk - This is the creamy essence of the drink. Derived from grated coconut pulp, it imparts the tropical flavor.Substitute: Coconut cream, though it's thicker and richer.
Evaporated milk - Adds body and richness. Made by removing about 60% of the water from fresh milk.Substitute: Half-and-half.
Sweetened condensed milk - It's milk from which water has been removed and sugar has been added, making it thick and sweet.Substitute: Make your own by simmering milk and sugar.
White rum- Gives coquito its kick. The amount can be adjusted based on personal preference.Substitute: If you prefer non-alcoholic, simply omit it.
Ground cinnamon - Adds warmth and a spicy touch.Substitute: Ground nutmeg or allspice.
Tips
- Always shake or stir your coquito before serving, as ingredients might settle at the bottom.
- Taste and adjust! Some like it sweeter, some prefer more rum. Modify as you go.
- Coquito gets better with age. It's often best after a day or two in the fridge.
- Use a blender for a smoother consistency.
- Make sure all your ingredients are well-chilled before mixing.
How to serve
Coquito is traditionally served cold, often straight from the fridge. It’s a festive drink, usually enjoyed during the holiday season. Its creamy and rich flavor can make any moment feel special.
- Classic: Serve in a small glass, garnished with a sprinkle of ground cinnamon on top.
- Ice Cream Float: Pour coquito over a scoop of vanilla ice cream in a tall glass.
- Dessert Sauce: Drizzle over bread pudding or pound cake.
Similar Recipes
Coquito
Ingredients
- 13.5 ounces can Coconut milk
- 12 ounces can Evaporated milk
- 14 ounces can Sweetened condensed milk
- 1 to 1.5 cups White rum
- 1 teaspoon Ground cinnamon
Instructions
- In a blender, combine coconut milk, evaporated milk, sweetened condensed milk, and ground cinnamon.
- Blend on medium-high until smooth.
- Pour in rum, starting with 1 cup and adding more if desired.
- Blend again to mix thoroughly.
- Pour into a glass bottle or jug and refrigerate for at least 2 hours, preferably overnight.
- Serve chilled, and remember to shake or stir before pouring.
Nutrition
Notes
- Always shake or stir your coquito before serving, as ingredients might settle at the bottom.
- Taste and adjust! Some like it sweeter, some prefer more rum. Modify as you go.
- Coquito gets better with age. It's often best after a day or two in the fridge.
- Use a blender for a smoother consistency.
- Make sure all your ingredients are well-chilled before mixing.